This is a recipe for Rick’s Special Buttercream Frosting. This frosting is perfect for cakes, cupcakes, or cookies. It is made with butter, confectioners’ sugar, milk, and vanilla extract.
- 1 cup butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
In a mixing bowl, cream the butter until it is fluffy. Then add the confectioners’ sugar and continue creaming until the two ingredients are well blended. Next, add the salt, vanilla extract, and 6 ounces of heavy whipping cream. Blend on low speed until moistened; if necessary, add an additional 2 ounces of whipping cream. Finally, beat at high speed until the frosting is fluffy. This recipe should take a total of 30 minutes to prepare.
- Fat: 28.3g
- Saturated Fat: 17.4g
- Cholesterol: 82mg
- Sodium: 443mg
- Carbohydrates: 51.5g
- Fiber:0 g
- Sugar :51.5g
- Protein :2.9 g
What type of buttercream does Buddy Valastro use?
Buddy Valastro is a world-renowned cake decorator and baker. He is best known for his work on the popular television show Cake Boss. Valastro uses a type of buttercream known as Decorator’s Buttercream in his cakes. This recipe calls for 6 tablespoons (¾ stick) unsalted butter, 1½ tablespoons pure vanilla extract, and ¼ cup plus 2 tablespoons cold water.
Decorator’s Buttercream is a versatile frosting that can be used for a variety of applications. It can be piped, spread, or even sculpted into shapes. It also holds up well under heat, making it ideal for use in hot weather climates. Valastro often uses this type of buttercream to create intricate designs on his cakes.
To make Decorator’s Buttercream, start by creaming the butter and vanilla together until light and fluffy. Then slowly add the cold water while continuing to mix until the desired consistency is reached. If your buttercream becomes too thin, you can add more confectioners’ sugar to thicken it up again. Once made, this buttercream can be stored in an airtight container in the fridge for up to two weeks.
How long does Buttercream last?
When stored properly, buttercream frosting can last in the fridge for up to a month, and in the freezer for up to three months. This is an excellent way to make cake decorating more enjoyable, as you can make the frosting ahead of time and store it until you’re ready to use it.
There are a few things to keep in mind when storing buttercream frosting. First, be sure to keep it tightly covered so that it doesn’t dry out. Second, if you’re going to freeze it, be sure to wrap it well so that it doesn’t get freezer burn. Finally, thaw frozen buttercream frosting overnight in the fridge before using it.
What icing does Buddy Valastro use?
Buddy Valastro is an American baker and cake decorator. He is the owner of Carlo’s Bakery, as well as the star of the reality television series Cake Boss.
Valastro typically uses Italian buttercream icing on his cakes. This type of icing is made with egg whites, sugar, butter, and flavoring. It is light and fluffy, and can be easily piped or spread onto cakes.
Italian buttercream icing is not as sweet as some other types of icings, such as royal icing or fondant. This allows the flavor of the cake to shine through, without being overpowered by sweetness.
Is Italian Meringue Buttercream better than Swiss Meringue Buttercream?
Italian meringue buttercream is a type of buttercream that is made using an Italian meringue. This type of meringue is made by whipping egg whites and sugar syrup together to form stiff peaks. The resulting mixture is then cooled before being mixed with whipped cream and butter.
The end result is a buttercream that has the same consistency and texture as Swiss buttercream, but with a slightly sweeter flavor due to the addition of sugar syrup. Some people prefer this flavor, while others find it to be too sweet. Ultimately, it comes down to personal preference as to whether or not Italian meringue buttercream is better than Swiss Meringue Buttercream.
What kind of buttercream do professionals use?
There are many different types of buttercreams out there, and each has its own advantages and disadvantages. So, which one should professional bakers use? Swiss meringue buttercream is often considered the best option for professionals. Here’s why:
Swiss meringue buttercream is made by whisking egg whites and sugar together over a double boiler until they reach a stiff peak. Then, the hot mixture is added to softened butter and beaten until it forms a smooth, creamy frosting. This type of buttercream is extremely stable, meaning it won’t melt in warm conditions or form hard peaks in cold conditions. It’s also relatively easy to pipe and decorate with, making it ideal for cakes and cupcakes that need to look perfect. Plus, it has a light, fluffy texture that everyone loves.
One downside of Swiss meringue buttercream is that it can be slightly more difficult to make than other types of buttercreams. But if you follow the recipe carefully, you shouldn’t have any problems.